Sweet, salty, spicy. This recipe has it all! These spiced bar nuts can be served as a light appetizer or a fun party snack. I made a couple of batches during the holidays for stocking stuffers.
The recipe is simple. Basically, you are toasting nuts for about 20 minutes and halfway through the toasting cover the nuts with a spiced mixture. That's it!
The spiced mixture has some flexibility with it. I prefer the fresh rosemary; however, I've also made these with fresh marjoram. I've even used dried thyme and oregano. The herb brings a nice subtle flavor so use one you like. Rosemary can be overpowering, so I don't recommend adding more than the 2 tablespoons called for in the recipe. Feel free to scale back on the rosemary if you're not a big fan.
I also prefer these nuts a little on the spicy side. I scaled back on the cayenne for my family members, but if you like spice, add up to 1/8 teaspoon instead of just a pinch. As much as the aroma may tempt you, do be sure to let the nuts cool before eating; they are dangerously hot straight from the oven!
6-8 servings, 25 minutes
2 1/4 cup mixed unsalted nuts
2 tablespoons finely chopped rosemary, fresh
1 pinch cayenne pepper (or to taste)
2 tablespoons brown sugar
1 tablespoon maple syrup
1 1/2 teaspoons salt
2 tablespoons melted butter, divided
- Preheat oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper. Spread nuts on baking sheet and bake for 10-12 minutes.
- Meanwhile, in a small bowl, add 1 tablespoon melted butter, rosemary, cayenne, brown sugar, maple syrup, and salt. Mix well.
- Place toasted nuts into a medium bowl. Pour the other 1 tablespoon of melted butter over them and stir until well coated. Pour the spiced mixture over the nuts. Stir well, making sure all the nuts have some spices on them.
- Spread the nuts onto the baking sheet again. Bake for 10-12 minutes. Let cool before eating (if you can!).
Labels: Almond, Gluten-free, Pecan, Vegan, Walnuts